Wash the vegetables, peel them, cut into big pieces and place in a pot. Add bay leaves, nutmeg, olive oil, vegetable stock cube and 1,2 water.
Bring the soup to boil. Once boiling, turn the heat down and cook for around 40 minutes.
Take out the bay leaves, then blend the soup with a processor.
Add salt and pepper, mix gently. Add a bit of water, if too thick.
Serve with a spoon of truffle olive oil and roasted almond flakes.